Quinces:

Wash the fruit and wipe it. Peel, quarter, and core it and bring it to a boil in enough water to half cover it; cook it in a cooker for ten hours or over night or steam it in a wire rack over boiling water for ten minutes and place it in a cooker for three hours; put it over the fire and bring it again to a hard boil and replace it in the cooker for another three hours. The quinces, unless very hard, will then be ready to cook in the syrup as directed [above], for ten hours or over night. If they are first cooked in water instead of by steaming, the water may be used for making a syrup to use as a pudding sauce or for other purposes.

Orange Marmalade

Wash the fruit with a brush, wipe it dry and cut it, in very thin slices, removing only the seeds. Discard the first and last slices, which consist of nothing but skin. Measure the sliced fruit, and to every quart of fruit add three cups of water. Bring it to a boil and put it into a cooker for ten hours or over night. Bring it again to a boil and cook it again for ten hours. Add the equivalent measure of both fruit and water in sugar, bring it to a boil, and put it again into the cooker for ten hours or more. If it is not sufficiently thick in consistency, boil it slowly until a drop will jelly slightly if put on a cold plate and left a few minutes. As marmalade is not usually sealed with air-tight covers it will evaporate somewhat, and become thicker by long standing, and will therefore not need to be boiled until very stiff. The longer it is boiled the less delicate the flavour becomes. This recipe should make five pints or more of marmalade.

Candied Orange or Grape-Fruit Peel

Carefully scrub the fruit till very clean, remove the peel in quarters and soak it in water for a few hours. If it is to be used as candy, scrape away a little of the white part, and cut it into very narrow strips. If to be used for cooking purposes, it need not be scraped or cut small. Put it into a cooker-pail and cover it with boiling water. Let it boil and set it in a cooker for ten hours or more. Reheat it to boiling point and cook it again for ten hours or more. This will be enough for grape-fruit, but orange-peel may require one more such period of cooking. When soft and nearly transparent, drain the peel, saving one and one-half cups of the water. Add to it three cups of sugar, and, when this is dissolved, the peel. Boil it, slowly toward the last, until most of the water has boiled away. Remove the strips and lay them in a bed of granulated sugar, covering them also with sugar. Let them stand until cold, then shake off the loose sugar, which can be used for cooking purposes, and put the candied peel into covered boxes or cans.

Canned Quinces